Sanjeev Kapoor

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Keema Matar Recipe

Minced mutton and green peas turned into a spicy dish.

This recipe is from the book Cooking with Olive Oil.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Keema Matar


  • Mutton mince (keema)
    1/2 kilogram
  • Green peas boiled
    1/2 cup
  • Olive oil
    6 tablespoons
  • Green chilli sliced
  • Cumin seeds
    1 teaspoon
  • Onion chopped
    2 large
  • Ginger paste
    1/2 tablespoon
  • Garlic paste
    1/2 tablespoon
  • Tomato chopped
    2 medium
  • Salt
    to taste
  • Coriander powder
    1 tablespoon
  • Turmeric powder
    1/4 teaspoon
  • Garam masala
    1/2 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons
  • Lemon wedges to serve


Step 1

Heat olive oil in a pan.

Step 2

Add green chillies and sauté for half a minute. Add cumin seeds and when they begin to change colour, add onions and sauté till golden brown.

Step 3

Add ginger paste and garlic paste and sauté for a minute. Add tomatoes and salt. Cover and cook on low heat for two to three minutes.

Step 4

Add red chilli powder, coriander powder and turmeric powder and continue to cook for another minute.

Step 5

Add minced mutton, sauté for two minutes, add half a cup of water, stir and cover and cook on medium heat for fifteen to twenty minutes till the mutton is done, water has evaporated and oil surfaces on top.

Step 6

Stir in the peas and garam masala powder and cook for a minute. Serve hot garnished with coriander leaves and lemon wedges.

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